A hearty dish with a rich Sicillian caponata sauce.
1 aubergine diced into 2cm cubes
Half a chorizo diced into 1 cm slices (optional)
1 tbsp capers
1 celery stick finely diced
1 white onion finely diced
1 garlic cloved diced
400g tin of chopped tomatoes
1 tbsp tomato puree
1 tbsp toasted pine nuts
Handful of chopped parsley
Penne pasta (or another pasta)
1 tsp chilli flakes (or as desired)
5 pitted kalamata olives
2 tsp dried oregano
2 tsp dried thyme
1 tbsp grated chocolate (optional)
Salt & pepper
Set oven to 180 degrees celsius.
Place aubergine on a baking tray with a drizzle of olive oil and season. Cook for 20 mins.
In a frying pan on a medium heat, add a splash of olive oil and add the onion, celery, garlic, capers, thyme & oregano. Cook for about 5 mins.
Add the chorizo (if using) to the pan for 5 mins to release the oils.
Add the tomatoes and tomato puree and stir to combine.
Add the aubergine to the pan when cooked and combine. Cook for 5 mins then add 3/4 of the chopped parsley to the pan.
Add the chilli flakes and check for seasoning. Add salt and pepper if needed.
Boil a pan of water and cook the pasta so it's al dente.
Mid way through cooking add a few tablespoons of the pasta water to the frying pan to make a thick tomato sauce.
When the pasta is ready drain and add to the sauce. Stir well to combine.
Serve and add the remaining parsley and toasted pine nuts.
Any remaining can be chilled and used again either cold (as a side salad) or gently reheated.